This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Red Velvet Raspberry Cupcakes

Makes: 26
servingsServing size: 1 cupcake

Prep 40 mins
Stand 30 mins
Bake
350°F 20 mins
Cool 45 mins

Ingredients

3/4
cup
butter

3
eggs

3
cups
all-purpose flour

1
tablespoon
unsweetened cocoa powder

3/4
teaspoon
salt

2 1/4
cups
sugar

1
1 ounce bottle
red food coloring (2 tablespoons)

2
tablespoons
raspberry liqueur or milk

1
teaspoon
vanilla

1 1/3
cups
buttermilk or sour milk*

1 1/2
teaspoons
baking soda

1 1/2
teaspoons
vinegar

1
recipe Cream Cheese-Raspberry Frosting

Fresh raspberries (optional)

Directions

1.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.

2.
Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.

3.
Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

1.
Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, liqueur, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Nutrition Facts
(Red Velvet Raspberry Cupcakes )

Servings Per Recipe 26,

cal. (kcal) 298,

Fat, total (g) 10,

chol. (mg) 50,

sat. fat (g) 6,

carb. (g) 49,

Monosaturated fat (g) 3,

Polyunsaturated fat (g) 1,

sugar (g) 37,

pro. (g) 3,

vit. A (IU) 292,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 1,

Pyridoxine (Vit. B6) (mg) 0,

Folate (µg) 32,

Cobalamin (Vit. B12) (µg) 0,

sodium (mg) 230,

Potassium (mg) 56,

calcium (mg) 30,

iron (mg) 1,

Percent Daily Values are based on a 2,000 calorie diet

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